Mom's Pound Cake

Okay people. Are you ready for a life changing dessert?? Are you ready to have your socks blown off by the yummiest pound cake ever?! Yes, I know I'm being dramatic. But this is reeeeeally good. Normally I am ALL about chocolate. I don't want anything else for dessert unless it has chocolate in it. But when strawberries are like 99 cents for a carton, my brain starts thinking of ways to use them. And it usually revolves around something desserty (is that a word??). ;) So apparently this recipe has been in my family for quite some time. In fact, my sister Holly told me that when she set off for college, she wrote a handful of her favorite recipes of my Mom's on note cards to take with her. And this was one of them. Yep. It's that good, friends! My Mom grew up with her Mom making it. Pretty cool.

So the recipe makes 2 loaves, which is perfect if you're making this for guests (or if you're particularly hungry, ha!) and leftovers are divine. I halved it for my family, otherwise I probably would eat the whole other loaf all by myself. The recipe below is the original, non-halved recipe. It's so easy!!!

Mom's Pound Cake: (recipe from my Mom, Vicki Mecham)

3 c. sugar
1 c. butter
1/2 pint sour cream (1 cup)
1/4 tsp. salt
6 eggs
3 c. flour
1 tsp. vanilla

Preheat your oven to 325 degrees. Cream butter and sugar (I used my Kitchen-aid stand mixer). Add salt, sour cream and vanilla. Alternate mixing in the eggs and the flour, beating after each time, until creamy. Put into greased loaf pans. Bake for 1 hour and 30 minutes.

*My sister Holly said she starts checking after 1 hour just to make sure it doesn't overcook, due to certain loaf pans or elevations. Mine cooked the whole 1 hour and 30 minutes before it was cooked through.

This is such a moist, rich, decadant cake. You can eat it plain (like above) or with the topping of your choice. ENJOY!!



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